Lebanese-Style Beef Kabobs with Cucumber-Tomato Salad & Paprika Yogurt

Ingredients

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Garlic

  Raw

  2 clove or 6g

• Parsley

  Raw

  2 tbsp or 8g

• Ground beef

  80% lean meat / 20% fat, raw

  1 ½ lb or 680g

• Nonfat greek yogurt

  Nonfat, plain

  1 cup or 240g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Extra Virgin Olive oil

  First Cold Pressed - Kirkland Signature

  1 tbsp or 15g

• Paprika

  Spices

  1 tbsp or 7g

• Red wine vinegar

  ¼ cup or 60g

• Salt

  Table

  2 ¼ tsp or 14g

• Cumin Ground

  Member's Mark

  1 tsp or 3g

Directions

1. If using wooden skewers, place 8 skewers in a shallow dish of water to soak until you are ready to use them.
2. Peel and mince the garlic; transfer to a large bowl. 2 cloves garlic
3. Peel the onion. Thinly slice half of the onion and add to the bowl with the garlic. Mince remaining onion and place in a separate, large bowl. 1 medium red onion
4. Add vinegar and salt to the bowl with the thinly sliced onion and garlic; stir to combine, then set aside to marinate. ¼ cup red wine vinegar ½ tsp salt
5. Wash and dry the fresh produce. 1 small bunch Italian (flat-leaf) parsley 1 English cucumber 4 tomatoes
6. Shave parsley leaves off the stems; discard the stems and mince the leaves. Add half of the parsley to the bowl with the marinating onions.
7. Add remaining parsley, ground beef, and spices to the bowl with the minced onion; mix with your hands until well combined. 1 ½ lb lean ground beef 1 tsp salt 1 tsp cumin ½ tsp cinnamon ¼ tsp cayenne pepper ¼ tsp black pepper
8. Using a ¼ cup measure, form the beef mixture into 16 short, sausage-like shapes, approximately 3-inches long; thread 2 onto each skewer. (Alternatively, you can cook directly on the grill/skillet without using skewers.)
9. Place kabobs closely together on a baking sheet pan. Drizzle oil over the kabobs, then rotate the kabobs to coat in a thin layer of oil. 2 tsp extra virgin olive oil
10. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
11. Meanwhile, combine yogurt, paprika, and salt in a small bowl and whisk to combine; set aside. 1 cup plain Greek yogurt 1 tsp paprika ¼ tsp salt
12. Coat the grill or skillet with oil. Cooking in batches if necessary, place kabobs on the grill, rotating every 2½-3 minutes, until browned and cooked through, 10-12 minutes. Transfer to a plate and loosely cover with foil. 2 tsp extra virgin olive oil
13. Peel and medium dice the cucumber; medium dice the tomatoes. Add both to the bowl with the marinated onions.
14. Add oil, salt, and pepper to the bowl with the tomato and cucumber; stir to combine the salad. 2 tbsp extra virgin olive oil ½ tsp salt ½ tsp black pepper
15. To serve, divide salad and kabobs between plates. Enjoy with paprika yogurt on the side!

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